This delicious recipe is another that originated with Nancy’s cooking classes in Canberra. I dug it out again tonight and thought it was fabulous. From the lack of leftovers it seems my guests agreed.
Hollandaise Sauce is one of those things that I’ve always ran away from. Too much whisking, too high a chance of scrambled eggs, and way too much effort for a little bit of sauce.
This morning however my wife decided that she would like soft poached eggs with smoked salmon for breakfast and I thought that I might as well go the whole hog and make some hollandaise sauce to turn it into a Salmon Eggs Bennedict. I decided that I must be able to make a decent hollandaise in a food processor to save all that whisking, sweating and double boiler action and after searching the web for a few different ideas this recipe is what I came up with. The resulting sauce was a nice consistency and made way too much for what I needed at the time – perhaps enough for six serves – so I’ll have to work out how I can reheat it to use another day.
I’ll post some pictures next time I make it.